Strawberry Shortcake with White Chocolate Ganache and Toasted Coconut Recipe.

Serving Size: 8

Preparation time: 20 minutes

Cooking time: 35 minutes

Indulge in this delightful Strawberry Shortcake with White Chocolate Ganache and Toasted Coconut. This heavenly dessert recipe pairs the classic flavours of fresh strawberries and whipped cream with a luxurious white chocolate ganache and a crunch of toasted coconut. Perfect for any occasion!

Ingredients:

For the Shortcake:

1. 1 cup sugar

2. 2 cups all-purpose flour

3. 1 tablespoon baking powder

4. 1/2 teaspoon salt

5. 1/2 cup butter, softened

6. 2 eggs

7. 1 teaspoon vanilla extract

8. 1 cup milk

For the White Chocolate Ganache:

1. 1 cup white chocolate chips

2. 1/2 cup heavy cream

For the Topping:

1. 1 pound fresh strawberries, hulled and sliced

2. 1 cup shredded coconut

Instructions:

Step 1: Prepare the White Chocolate Ganache

1. In a saucepan, heat the heavy cream over low heat until it is warm.

2. Add the white chocolate chips and stir until melted and smooth.

3. Remove from heat and set aside.

Step 2: Prepare the Shortcake

1. Preheat your oven to 175°C and spread the shredded coconut on a baking sheet.

2. Toast the coconut in the oven for about 5-7 minutes or until it is lightly browned. Set aside.

3. In a large bowl, mix together the flour, baking powder, and salt.

4. In another bowl, beat the butter and sugar until light and fluffy.

5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

6. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.

7. Pour the batter into a greased and floured 9-inch round cake pan.

8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Remove from the oven and let cool completely.

Step 3: Assemble the Cake

1. Once the cake has cooled, cut it in half horizontally to make two layers.

2. Spread half of the white chocolate ganache on the bottom layer of the cake.

3. Top with half of the sliced strawberries and half of the toasted coconut.

4. Place the second layer of cake on top and repeat with the remaining ganache, strawberries, and coconut.

5. Serve immediately and enjoy!

Note:You can adjust the amount of white chocolate ganache, strawberries, and toasted coconut to your liking. Also, feel free to modify the recipe to suit your taste and dietary preferences.

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